About the Chef
Luigi Diotaiuti was born in a farm near Lagonegro, in the mountains of Southern Italy. He completed his culinary degree at the Culinary School in the seaside town of Maratea. That was the launching of a prestigious career, working in world famous places before choosing to settle in Washington, DC.
His training experiences include working in renowned restaurants, such as the ones of Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. Chef Luigi opened Al Tiramisu restaurant in 1996, after having worked in several Italian restaurants in Washington, DC.
Chef Luigi's cooking philosophy is and has always been: "Respect the ingredients, the food and the people".
His background, his training and his talent all provide Al Tiramisu patrons a consistently exciting cuisine, allying classical Italian fare with creative techniques.
His trademark outfit is a red bandanna around his neck, and bowtie pasta buttons on his jacket.
Today, Chef Luigi keeps his inspiration by traveling and training, attending classes at the Istituto Etoile, in Tuscany, the Ritz Escoffier in Paris or recently training in some kitchens, such as Enoteca les Logge in Siena or Ristorante Il Silene with Chef Roberto Rossi, near Grosseto, or even perfecting family recipes from his three sisters Maria, Lina and Giuseppina in Lagonegro.
Chef Luigi is also a certified Sommelier from the Association of Italian Sommeliers. In fact, he is the first certified professional sommelier from the AIS in Washington, DC.
Chef Luigi is always in search of a birthday to celebrate or a song to sing along or an occasion to ring the bell: you will come to Al Tiramisu as a customer and leave as a friend.
To learn more about Chef Luigi